Barley & edamame salad

Barley & Edamame Salad

Total Time
25 min
10 min
15 min
You can use almost any vegetable in this versatile salad. Try adding diced cucumber, zucchini, or halved cherry tomatoes if you have them on hand. Most quick-cooking barley will be pearled, which means it’s not a whole grain. It’s still delicious and nutritious, but if you’d rather go with whole-grain barley, the cook time will increase to about 1 hour. Add a sprinkle of sesame seeds or chopped peanuts or cashews for a bit of nutty crunch or a few chilled cooked shrimp or thin slices of cooked chicken breast, if you'd like. The dressing can also be used as a delicious marinade for grilled meats or as a savory sauce for tossing with steamed vegetables.


Quick-cooking barley

1 cup(s)

Shelled edamame

2 cup(s), frozen

Unseasoned rice vinegar

¼ cup(s)

Low sodium soy sauce

¼ cup(s)

Minced ginger

2 Tbsp, peeled

Canola oil

1 Tbsp

Red bell pepper

1 medium, diced

Red cabbage

½ cup(s), very thinly sliced

Shredded carrots

cup(s), finely shredded

Jalapeño pepper

1 medium, seeded and minced

Fresh mint leaves

¼ cup(s), chopped


¼ cup(s), chopped


  1. In a large saucepan over high heat, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender, about 10 minutes, adding edamame during the last 5 minutes of cooking time. Drain and rinse under cold running water until cool. Drain again.
  2. Meanwhile, to make dressing: In a large bowl, whisk vinegar, soy sauce, ginger, and oil.
  3. To bowl with dressing, add barley mixture, bell pepper, cabbage, carrot, jalapeño, mint, and cilantro; toss to combine.
  4. Serving size: 11⁄3 cups